Sea salt, arbequina olive oil.
Yuzu vinaigrette.
Labneh, capers, zatar.
Heirloom tomatoes, smoked miso.
Nuac mam, citrus, furikake, mint.
Cremini, chili oil, black wasabi, cilantro.
Welsh rarebit style, triple cheese blend.
Morello cherries, pine nuts, saba, micro greens.
Roasted piquillo pepper coulis, olives.
New York apple cider, sourdough.
Dry-aged beef, v.s.o.p. onions, white cheddar, truffle aioli.
Long beans, creme de moutarde.
8 oz., buerre maitre d'hotel.